Baked pears in miso-caramel with ricotta-matcha cream and biscuit crumble (fusion, variant 2cf274de) - photo 1
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Baked pears in miso-caramel with ricotta-matcha cream and biscuit crumble (fusion, variant 2cf274de)

Desserts Fusion cuisine 90 min Medium 10 wyświetleń ~59.25 PLN - (0)
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Description

A seasonal fusion dessert combining sweet, juicy pears with a delicate, slightly salty touch of white miso and creamy ricotta flavored with matcha. The dish has a contrasting texture: soft, roasted fruits, smooth cream, and a crunchy crumble made of cookies and sesame. The yuzu-honey sauce enhances the freshness of the whole, and an optional scoop of vanilla ice cream adds a luxurious contrast to the warmth of the pears. The fusion is reflected in the Japanese flavors (miso, matcha, yuzu) combined with a classic Italian-Polish cheese cream. Serve warm or at room temperature on plates, garnished with sesame seeds and candied peel — the dessert attracts attention with its vibrant colors (green matcha cream, golden caramel, deep color of roasted pears) and balances sweetness, acidity, and umami.

Ingredients Used

Ingredients (16)

Servings:
4
  • Pear 4 szt.
  • White miso (pasteurized) 40 g
  • Brown sugar 150 g
  • Butter 50 g
  • Honey 60 ml
  • Yuzu juice (or citrus mix: lemon + grapefruit) 40 ml
  • Ricotta (whole milk) 400 g
  • 30% heavy cream 200 g
  • Powdered sugar 50 g
  • Matcha (powder) 8 g
  • Digestive biscuits 120 g
  • Vanilla (paste or extract) 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Sesame 30 g
  • ✨ Opcjonalne
  • Vanilla ice cream (optional) 200 g
  • Candied orange peel (optional) 30 g
💰 Szacowany koszt dania: ~59.25 PLN (14.81 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pears

1

Preheat the oven to 180°C (top and bottom heat). Prepare a baking sheet lined with parchment paper. Wash the pears under running water and dry them with a paper towel. Cut each pear in half lengthwise and use a teaspoon to remove the seeds (gently scoop out the centers to create a small indentation, do not remove the stem — leave it for aesthetics). Place the halves cut side down on the baking sheet, about 2 cm apart.

Ingredients: Pear
Use a sharp knife for an even cut. The baking tray should have edges to prevent any juice from spilling in the oven. If the pears are very hard, reduce the temperature to 170°C and bake for an additional 5-8 minutes.

Miso caramelization

2

In a small saucepan with a thick bottom, place 100 g of brown sugar. Heat over medium heat without stirring; when the sugar starts to melt at the edges, use a silicone spatula to gently push the melted sugar towards the center. Once all the sugar turns amber (about 6-8 minutes), remove the saucepan from the heat. Immediately add 25 g of butter and stir vigorously — the caramel will start to bubble (be careful of the steam). After carefully mixing, add 20 g of white miso previously dissolved in 1 tablespoon (15 g) of hot water, and mix vigorously until smooth glaze forms. Add a pinch of salt (1 g).

Ingredients: Brown sugar, Butter, White miso (pasteurized), Salt
Use a heavy-bottomed saucepan to prevent the sugar from burning. Do not pour water directly into very hot caramel — it may splatter. Stir quickly using a wooden or silicone spoon. If the caramel hardens too much, reheat it gently over low heat.

Baking pears

3

Brush the halves of the pears evenly with the prepared miso-caramel sauce using a silicone brush. Pour 5-10 g (about a teaspoon) of honey into each half. Place the tray in the oven and bake for 18-22 minutes — the pears should be soft when pierced with a fork, but not falling apart; the caramel should slightly brown and shine.

Ingredients: Pear, Honey, Brown sugar, White miso (pasteurized), Butter
Use a silicone brush to evenly spread the glaze. Baking time depends on the ripeness of the fruit — check from the 18th minute with a fork. If the caramel gets too dark, lower the baking temperature by 10°C.

Preparation of yuzu-honey sauce

4

In a small saucepan, combine yuzu juice (40 ml), the remaining 50 g of brown sugar, and 35 g of honey. Heat over low heat, stirring, until the sugar dissolves and the sauce thickens slightly (about 4-6 minutes). Remove from heat and set aside to cool — the sauce should have the consistency of a liquid syrup, flowing in a ribbon from the spoon.

Ingredients: Yuzu juice (or citrus mix: lemon + grapefruit), Brown sugar, Honey
Use a small saucepan with a thin bottom to control thickening. If you are using lemon and grapefruit instead of yuzu, adjust the amount of juice to taste.

Preparation of ricotta-matcha cream

5

In a large bowl, place the ricotta (400 g) and pass it through a sieve or mix thoroughly with a spoon until smooth. In a separate bowl, whip the chilled cream (200 ml) with 30 g of powdered sugar and vanilla (5 g) until fluffy and medium-stable peaks form (whip with a mixer on medium speed for 2-3 minutes until soft peaks appear). To the smooth ricotta, add 3/4 of the whipped cream and gently fold it in with a spatula from the bottom of the bowl upwards to maintain lightness. Reserve the remaining cream for adjusting the consistency. In a small bowl, dissolve 8 g of matcha with 1 teaspoon (about 5 g) of hot water until there are no lumps, then thoroughly pour it into the ricotta mixture. If the cream is too thick, add the remaining whipped cream one tablespoon at a time. The cream should be silky, spoonable, and hold the shape of a quenelle (drop).

Ingredients: Ricotta (whole milk), 30% heavy cream, Powdered sugar, Matcha (powder), Vanilla (paste or extract)
Use a sieve to strain the ricotta if you have lumps. A hand mixer or a stand mixer with a whisk attachment is best for whipping the cream. Do not whip the cream stiffly at first — it's better to add it gradually to the ricotta so that the cream is not too stiff.

Preparation of the biscuit crumble

6

Crush the biscuits (120 g) in a food processor or place them in a bag and crush with a rolling pin into a coarse crumb. In a non-stick pan, dry roast 30 g of sesame seeds over medium heat for 2-3 minutes, until the seeds start to release a delicate nutty aroma and turn golden — stir constantly to prevent burning. In a bowl, combine the crushed biscuits with the toasted sesame seeds. If you like, you can add 10 g of melted butter to make the crumb more buttery — then briefly toast it in the pan until it slightly sticks together.

Ingredients: Digestive biscuits, Sesame, Butter
Toast the sesame seeds in a dry pan and keep an eye on them — they quickly go from golden to burnt. If you don't have a food processor, place the biscuits in a sealed bag and vigorously hit them with a rolling pin to get fine pieces.

Finishing and Assembly

7

Remove the baked pears from the oven and let them rest for 2-3 minutes. On flat plates, place 2-3 tablespoons of crumble (about 30 g each) where the pear will sit — this will create a 'base'. On top of the crumble, place half a pear cut side up, next to it add 2-3 tablespoons of ricotta-matcha cream (use a spoon to shape quenelles — keep the spoon warm, dip it in hot water, and shape the cream), drizzle the pear with a tablespoon of yuzu-honey sauce (about 10-15 g per half). Sprinkle everything with the remaining crumble and a few sesame seeds. Additionally, you can add pieces of candied orange peel (optional) and serve a scoop of vanilla ice cream next to each portion.

Ingredients: Pear
For an elegant presentation, use a spoon to create quenelles (run the spoon through the cream and shape it). Serve the pears slightly warm — the cream can be cold. If you make the cream in advance, keep it in the fridge and take it out 10 minutes before serving.

Additional tips and decoration

8

For a 'mirror' effect, dust the cream lightly with sifted matcha through a small sieve (just enough to not overpower the flavor). Arrange thin strips of candied orange peel on the cream for decoration (optional). If you want to add a contrast in temperature, serve a scoop of vanilla ice cream alongside the pear.

Ingredients: Matcha (powder), Candied orange peel (optional), Vanilla ice cream (optional)
Sifting matcha gives an aesthetic green powder — use a very small amount. Do not place the ice cream directly on the cream if you are serving the dessert in a few minutes on the side — it will melt faster and soften the crumble.

Taste control and adjustment

9

Try the yuzu-honey sauce and cream — if the cream is not sweet enough, add 5 g of powdered sugar and gently fold it in. If the sauce is too sour, add 5-10 g of honey. Adjust the amount of salt in the caramel (minimally) if the overall mixture seems too sweet — salt will enhance the flavor.

Ingredients: Powdered sugar, Honey, Salt
Make corrections in small portions — it's easier to add sweetness than to take it away. Remember that the flavors will be slightly muted after cooling.

Serving

10

Serve the dessert immediately after assembly to keep the crumble crunchy. There should be a contrast of temperatures on the plate (warm pear + cold cream). Serve on a flat white plate or stone slab to highlight the colors: green cream, golden caramel, and brown crumble.

Ingredients: Pear
Use white plates to make the colors of the dessert stand out. Use a teaspoon with a long handle to control the amount of syrup when serving.

Fun Fact

💡

Miso is a traditional Japanese soybean paste with a history spanning over 1000 years; when combined with sweet caramel, it creates an interesting umami counterpoint that is increasingly appearing in fusion desserts.

Best for

kolacja zimowa przyjęcie świąteczne romantyczna kolacja

Tips

🍽️ Serving

Serve the dessert slightly warm (pears) with a cool cream for contrast; you can add a scoop of vanilla ice cream to each serving (optional). Serve on light plates, gently sprinkling additional matcha and a few sesame seeds for aesthetics. If preparing in advance, bake the pears just before serving — the cream can be made ahead and chilled.

🥡 Storage

Store the ricotta-matcha cream in an airtight container in the fridge for up to 48 hours; stir briefly before serving if it has separated. Baked pears are best served the same day; they can be cooled and reheated in the oven at 160°C for 6-8 minutes before serving. Keep the crumble separately in an airtight container (for up to 3 days) to maintain its crunchiness.

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